This 6-ingredient oven baked black bowtie dessert is the kind of playful, spooky treat that makes a weeknight feel a little more festive without asking you to do much work. Using dry uncooked black bowtie pasta as the base gives it a dramatic Halloween look, and the sheet pan method keeps everything simple for busy days when you want something fun, sweet, and conversation-starting. It feels a little like a party snack, a little like candy bark, and definitely like the sort of quirky recipe friends will ask about after one bite.
Serve this dessert slightly cooled on a platter with extra chocolate drizzle, a scoop of vanilla ice cream, or a handful of Halloween candies on the side for a party-style presentation. It also pairs well with hot coffee, cold milk, or apple cider if you are setting out a dessert board for a movie night or fall gathering.
6-Ingredient Oven Baked Black Bowtie Dessert
Servings: 8
Ingredients
12 ounces dry uncooked black bowtie pasta
Directions
1. Preheat the oven to 350°F and lightly grease a large oven-safe aluminum sheet pan.
2. Spread the dry uncooked black bowtie pasta evenly in the sheet pan. Drizzle the melted butter over the pasta, then sprinkle on the sugar and cocoa powder. Toss everything right in the pan until the pasta is evenly coated.
3. Scatter the chocolate chips and mini marshmallows over the top, making sure they are distributed fairly evenly so every scoop gets a little bit of each.
4. Bake for 12 to 15 minutes, just until the marshmallows puff and begin to toast lightly and the chocolate chips soften.
5. Remove the pan from the oven and let the dessert cool for 10 minutes so the chocolate settles slightly. Serve warm for a gooier texture or let it cool longer for clustery pieces you can scoop or break apart.
Variations & Tips
Crunchy Mix-In: Add 1/2 cup chopped pretzels or toasted pecans before baking if you want a sweet-and-salty contrast and a little more texture in every bite.
Extra Spooky Finish: After baking, drizzle the top with melted white chocolate for a ghostly look that stands out beautifully against the dark bowtie pasta.
Make-Ahead Tip: Measure all of the ingredients into separate bowls earlier in the day so assembly takes just a few minutes when you are ready to bake.
Watch the Bake Time: Since marshmallows can go from lightly toasted to too dark pretty fast, start checking at the 12-minute mark and pull the pan once everything looks melted and puffy.
Serving Tip: This dessert is best served the same day while the texture still has that fresh mix of gooey chocolate and lightly crisp edges.
